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Try SavoraBourbon-Battered Peach Pain Perdu
A decadent twist on classic French toast, featuring thick-cut Leidenheimer French bread soaked in a rich custard and topped with bourbon-flambéed peaches. A true Southern comfort food experience!
Ingredients
- slices Thick-cut Leidenheimer French bread6
- eggs4 Large
- Whole milk1 cup
- Heavy cream1/2 cup
- Granulated sugar1/4 cup
- Vanilla extract1 teaspoon
- Ground cinnamon1/2 teaspoon
- Unsalted butter2 tablespoons
- Ripe peaches3
- Louisiana bourbon1/4 cup
- Brown sugar2 tablespoons
- Pinch Salt
- Vegetable oil1 tablespoon
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Learn MoreMethod
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and a pinch of salt.
Heat a large skillet or griddle over medium heat. Add butter and a tablespoon of vegetable oil.
Dip each slice of bread into the custard mixture, ensuring both sides are well coated. Allow excess custard to drip off.
Place the soaked bread slices onto the hot skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
While the French toast is cooking, prepare the bourbon-battered peaches. Slice the peaches into wedges.
In a separate skillet, melt the remaining butter over medium heat. Add the peach slices and brown sugar.
Cook the peaches for 3-5 minutes, or until they are softened and caramelized.
Carefully pour the bourbon into the skillet with the peaches. Be cautious as it may ignite. If desired, carefully tilt the pan to ignite the alcohol, allowing it to burn off for about 30 seconds.
Remove from heat and spoon the bourbon-battered peaches over the cooked French toast.
Serve immediately and enjoy!
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